Antoni Porowski Is Not Here for Your Nasty Garlic Powder

Everyone has a favorite Queer Eye member and personally, mine is Antoni Porowski. Karamo, Bobby, Jonathan and Tan — please don’t hate me, I love you all! But the food editor in me has a particular soft spot for the avocado-loving culinary genius that is Antoni Porowski. I mean, who would have ever thought of adding sour cream to GUAC?!

We’ve watched Antoni whip up countless creative and amazing dishes for several seasons now, but do you ever wonder which groceries Antoni really stocks up on and what he really eats on lazy Sundays? Well, we were lucky enough to chat with him recently and not only did he answer all of our foodie questions, but he also let us take a look inside his fridge to see what the food god himself actually eats.

SheKnows: Tell us a little bit about what’s in your fridge.

Anthony Porowski: I travel a lot so these days it’s all about evergreen go-tos  I can rely on whether I’m in town for a day or a month, like my oat milk, staples like Dijon or sriracha, or freezer faves like frozen peas or a selection of Gorton’s fish sticks.

SK: What was your most memorable meal?

AP: I’d say Christmas Eve dinners with my family when I was a little kid. It was always hectic but I loved having us all at the table together, sharing a meal, stressing about making it to church on time, which, by the way, we never, ever did.

SK: I see at least three bags of Gorton’s fish in your freezer! What kind of meals do you like to create with those?

AP: My favorite is simple and nostalgic: Gorton’s fish sticks with ketchup, but recently I’ve been loving using them for fish cakes or as sliders. They’re great on their own with some fresh lemon, too. I love their versatility. How I make them part of a meal depends on how my day went, typically. A few extra minutes and you can totally reinvent them into something different. The fish cakes, for example, are perfect because you don’t need to use bread crumbs as they’re already coated with the perfect amount. I love a good spin on something that’s already tried tested and true. That’s what makes cooking continually interesting to me.

SK: What would you consider the ultimate comfort food?

AP: It’s more about who I’m with these days. If it’s friends or family, it can be burnt toast for all I care.

SK: What’s the one ingredient you hate to work with or encounter in someone else’s dish?

AP: Garlic and onion powder are hard for me. I much prefer the real thing but understand how they can help with rubs for meats.

SK: Pumpkin spice: yay or nay?

AP: Live and let live! Every fall I indulge in one small pumpkin spice latte then don’t need one for another year.

SK: What does a typical breakfast look like for you?

AP: Iced espresso or iced oat milk latte. If I’m working out I’ll have a plant-based protein smoothie, but typically only consume liquid calories as of 12pm. Sundays are different and I start my day with a bagel and whatever I feel like eating.

SK: What’s the strangest thing you have ever eaten?

AP: Fermented egg with its shell.

SK: Would you eat it again?

AP: Nope.

SK: Do you have any controversial food opinions?

AP: Not really except for the objective fact that ketchup does not belong on hot-dogs.

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